Tomatillo, Cilantro, Mexican Crema Chicken Thighs

This dish is quite simply, how do I put it, amazing. It combines tomatillos, cilantro, jalapenos and Mexican crema. I have never used Mexican crema before, it is pretty much heavy cream and I’m really not sure what the difference is.

6 tomatillos, husks removed and rinsed (the skin is sticky)

6 garlic cloves, peeled

1 jalapeno – halved and seeded

1 bunch cilantro

1/2 chicken broth

3 teaspoons flour

8 chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

olive oil

1/2 cup grape tomatoes, cut in half

6 tablespoons Mexican crema

2 cups cooked rice

1) Cook the rice according to the package’s directions.

2) Heat the broiler to high; place the tomatillos, garlic cloves and jalapenos on a baking dish and place in the oven. Broil until blistered, checking occasionally so they do not burn (the garlic will cook the fastest/burn quickest).

3) Combine the blistered tomatillos, garlic cloves, jalapenos, cilantro, chicken broth, and flour in a food processor and blend until smooth.

4) Sprinkle the chicken with salt and pepper; heat up a skillet (medium-high heat) sprinkle with olive oil and place the chicken thighs in the skillet. Brown both sides of the chicken, about 5 minutes.

5) Once the chicken has browned, pour the tomatillo cilantro mixture over the chicken making sure that all of the pieces are covered with the sauce. Place a lid over the skillet and cook on low until the chicken is cooked through. Stir in the Mexican crema.

6) Place the chicken thighs over a scope of rice, pouring the sauce over the chicken and rice and top with some of the grape tomatoes. Serve with your favorite salad. Enjoy!